How was Bacon cured?

Every place has its own method of curing bacon, and how to cure it depends on the customs of each place. My grandmother cooked bacon in the old way, that is, smoked. Bacon in many places is smoked, so it will smell like smoke.

As the name implies, the method of this kind of bacon is to wash the meat, soak it in salt and soy sauce for a while, and then hang it up and cook it. It may be smoked deliberately in other places, but my grandmother smoked it while cooking, so it may take a long time for the bacon to be cured. This way is more suitable for families who burn wood to cook, otherwise it is impossible for waxed bacon to have such a taste.

My mother knows bacon, and her method of making bacon is more suitable for city people. She just soaked the pork in salt and soy sauce all night, then tied it with a rope and dried it on the roof until it was almost sunburned. I don't know how to describe the exact degree of sunburn. If it is dried, it must be in the big sun, otherwise the bacon will get insects and go bad. This kind of bacon won't taste smoky and will be more refreshing.